Soy-Honey Roasted Salmon with Mango Slaw
This recipe is light and flavorful which makes it perfect for hot weather. Because this dish comes together rather quickly, it is important to have all the ingredients ready to go. I prepare the slaw first without the dressing. Next I roast the salmon and while the salmon is in the oven I cook the wonton strips. When the salmon is ready it is just a few simple steps of mixing the slaw with the dressing then plating it. Top the slaw with the salmon then sprinkle with the sesame seeds and the wonton strips. This dish is ready in less than 30 minutes.
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Mango Slaw
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1 mango peeled & diced
1 (10 oz) bag of Angel Hair Cole Slaw
1 large carrot, peeled & shredded
3 green onions, thinly sliced
Slaw Dressing
1 T vegetable oil
1 T Mirin
1 T Rice vinegar
1 t honey
½ t sesame seed oil
¼ t red pepper flakes
Salt & pepper to taste
Soy-Honey Roasted Salmon
4 salmon filets, skinless
2 T soy sauce
2 T honey
½ t lemon juice
Salt & Pepper
Cooking spray
Crispy Wonton Strips
Vegetable oil
6 wonton wrappers cut into ½” strips
Salt to taste
Garnish
Toasted sesame seeds
Preheat the oven to 425 degrees. Place the mango, shredded cabbage, grated carrot, and green onions in a bowl and toss together. In a small jar with a tight fitting lid add all the slaw dressing ingredients. Shake well and set aside. Line a small rimmed baking sheet with aluminum foil. Spray the foil with cooking spray. Place all four salmon filets on the sprayed foil. Spray the salmon filets with the cooking spray then salt and pepper to taste. In a small bowl whisk together the soy sauce, honey and lemon juice. Brush the top of the salmon filets with the glaze and roast for 12 minutes. Halfway through brush the salmon filets with more glaze. After 12 minutes brush again with the glaze then set the baking sheet under the broiler for 2 minutes or until the glaze has darkened. Remove from oven. While the salmon is in the oven, heat enough vegetable oil in a small sauté pan that covers the bottom of the pan over medium-high heat. Cook the wonton strips until lightly golden. Place the cooked wonton strips on a paper towel lined plate. Sprinkle the cooked wonton strips with salt. To serve, divide the Cole slaw among four plates. Top each with a salmon filet. Garnish each plate with the wonton strips and the toasted sesame seeds. Serve immediately.
Serves 4